Email to Cat      

Pheasant: Pheasant with Brandy Cream Sauce

Source of Recipe


Seattle's Finest Exotic Meats



List of Ingredients



• 1 pheasant, about 3 pounds
  
• ¼ cup butter
  
• 1/3 cup finely chopped shallots or mild onion
  
• ¼ cup brandy, warmed
  
• 2/3 cup chicken stock
  
• ¼ tsp salt
  
• Dash pepper
  
• 3 slices bacon
  
• 2/3 cup whipping cream
  
• 2 Tbsp horseradish
  
• 2 Tbsp cornstarch
  
• 2 Tbsp cold water
  






Instructions



1. Clean pheasant and tie legs with string.
   
   
2. Heat butter in a large skillet over medium-high heat. Add shallots or onions; saute until tender, about 4 minutes. Push to one side and transfer pheasant and shallots to a roasting pan.
   
   
3. Heat brandy; pour into a ladle, light and pour over pheasant. When flame subsides, pour chicken stock into pan. Sprinkle pheasant with salt and pepper. Place bacon slices on pheasant's breast. Roast, uncovered, at 425° F for 25 minutes.
   
   
4. Mix whipping cream and horseradish. Pour into pan juices. Roast, uncovered, for about 20 minutes longer, basting with sauce occasionally. Remove pheasant to a heated serving platter; keep warm.
   
   
5. Mix cornstarch with cold water, stirring into pan juices. Cook and stir until slightly thickened. Serve with pheasant.
   
   Serves 4